» Pale Yellow

My original vision had a perfect sunny-side-up egg in a basket of crisp hash browns. But then I remembered two things: hash browns burn and I can't cook eggs. It's true, I almost always eat scrabbled eggs because that's just how things turn out.
So then my second vision was to make hash brown casserole. You know, the ones with the cream-of-something soup and lots of cheese. The ones every mid-westerner grew up with. I'm not going to lie, that's some good casserole and I wouldn't mind a scoop or two; it's been years since I've had any, but I try not cook like that at home. Throw cream-of-something soups in with boxed mixes and fried foods - just not for me in my kitchen.

Through extensive Pinterest searching, I came across this recipe and it was exactly what I was looking for! Crispy hash browns, cheesy goodness, lovely eggs, and easiness. I only added bacon to half because a vegetarian was present, but feel free to up the bacon for your more carnivorous friends.

Don't skip the onions, caramelized onions add sweetness and depth of flavor. Also, don't skip the initial browning of the hash browns. Also, also, use LOTS of baking spray in the cupcake tin, you'll thank me! I think that's all of my tips. This recipe shows how you can have cupcakes for breakfast in an appropriate manner! These can be served warm, room temperature, or even cold; plus they heat up nicely for later. I think breakfast cupcakes would make a marvelous addition to your Easter party, or any brunch!